Homemade Chicken Broth
By: Anonymous
Published: Thursday, December 10, 2009 - 2:13am

Ingredients




1 lrg Stewing chicken (5 or 6 Lbs)
Or 2 smaller roasting
pound Chickens (2 ½ - 3  ea)
Quartered
4 lrg Carrots cut into chunks
1 lrg Onion -- quartered
60 ml Unpeeled garlic
10 Black peppercorns

Preparation

1 Pour 5 quarts water into an 8- to 10-quart pot. Add chicken pieces, heart, neck and gizzard (reserve liver for another use); bring to a boil over high heat. Skim impurities from the surface. Reduce the heat to medium-low and add remaining ingredients. Simmer,covered with the lid slightly ajar, for 1 1/2 hours, skimming as necessary. Strain the broth through a fine sleve set over a bowl. Discard the vegetables and bones. Refrigerate for at least 2 hours. Skim the fat from the surface. (The broth can be stored, i